Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped peeled carrots
2 garlic cloves, minced
2 cups 1/2-inch pieces green beans
1 cup chopped fennel bulb plus 2 tablespoons chopped fennel fronds
1 cup chopped peeled parsnips
1 cup canned vegetable broth
4 cups small broccoli florets
2 cups ditalini or elbow macaroni (about 9 ounces)
1/4 cup grated Parmesan cheese
Preparation
Step 1
Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and carrots; sauté until softened, about 8 minutes. Add garlic; stir 1 minute. Add beans, fennel bulb, parsnips, and broth; bring to simmer. Cover and cook until vegetables are tender, about 8 minutes. Remove from heat. Add broccoli florets; cover and let stand 2 minutes. Season to taste with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Mix in vegetables, fennel fronds, cheese, and enough reserved pasta cooking water to moisten.
Step 3
Season with salt and pepper.
Nutrition Per Serving
calories
405; total fat
10 g; saturated fat
2 g; cholesterol
5 mg
#### Nutritional analysis provided by Bon Appétit
